Dinner

Crockpot Chicken Alfredo Tortellini: My Cozy Go-To Dinner

ByChef Maggie September 20, 2025

Alright, gather ’round for my Crockpot Chicken Alfredo Tortellini story…

So the first time I made this, I was half-listening to my favorite podcast and had just realized, like, three ingredients in, that my chicken was still frozen solid. Oops. But you know what? Into the crockpot it went anyway, and guess what? Dinner wasn’t ruined! There’s probably a kitchen disaster waiting for everyone, but this dish seems to survive most of them. Actually, last year during a snowstorm, this was literally the only hot meal we managed (if you count cheese-covered noodles as an emergency provision…).

Why You’ll Love This (& Why My Family Does…)

I tend to whip out this recipe when I haven’t got the energy for too many steps. My teenagers come running every time (and yes, even the picky one, though she picks out the mushrooms, every single time; oh well). I love it because I can just chuck everything in and then, honestly, forget about it. Sometimes I grumble about washing the crockpot later, but it’s a trade-off I’ll gladly make for no-fuss comfort food.

What You Need (But Sub as You Like!)

2-3 boneless, skinless chicken breasts (thighs work too—actually, they’re juicier, but use what you have)
1 jar Alfredo sauce (I grab whatever’s on sale; my grandmother always went for Bertolli, but I’m not that loyal)
1 cup chicken broth (sometimes water dials it back if I’ve run out; not my proudest moments, but it’s fine)
1 package (about 600g/20 oz) refrigerated cheese tortellini (the dry shelf-stable kind is ok, just watch the time)
1 cup shredded mozzarella (provolone works, too)
1/2 cup grated parmesan (the real stuff is dreamy, but the green can is just fine in a pinch)
3 cloves garlic, minced (or a healthy squeeze of the jar kind—no shame)
1 cup fresh spinach, roughly chopped (totally optionial—I skip it if the fridge is looking bare)
1 cup sliced mushrooms (leave out if you’ve got fungus-haters in the house)
1/2 tsp black pepper
Pinch of nutmeg (just a habit form my mom, but skip if you’re not a fan)

Let’s Make It: Real Talk Directions

First, throw your chicken (even frozen – I do it all the time) in the bottom of your slow cooker. Top with those mushrooms, garlic, black pepper, and that tiny pinch of nutmeg if you remembered it.
Pour the Alfredo sauce over everything, then add the chicken broth. Give it a quick stir. Your sauce might look a bit separated now, but, uh, don’t panic. This is one of those “ugly duckling before swan” situations.
Set your crockpot on LOW for about 4-ish hours (if you used frozen chicken, maybe 5; sometimes I forget and leave it for 6, it still works). And honestly, this is the perfect window to go do basically anything else (laundry, stroll, read up on slow cooker tips, whatever floats your boat).
About 15–20 minutes before you want to eat, shred the now-tender chicken right in the pot using two forks. If it feels like a wrestling match, let it cook longer. Trust me.
Now, dump in your tortellini, spinach, mozzarella, and half the parmesan. Stir gently. Pop the lid back on. This is my “sneak a taste” moment, but be warned—it’ll be, well, lava.
After about 15–20 minutes (tortellini floats and is pillowy—sometimes I find it takes a bit more, sometimes less), give it a final taste. Add more parmesan if you want a saltier finish (I always do).

Some Notes That Might Save Your Supper

The sauce might look a bit oily or thin right before you add the cheese and pasta—trust the process, it comes together when rested. Actually, letting it sit with the crockpot off for 10 min thickens it up nicely.
I once tried using frozen tortellini—wouldn’t recommend unless you thaw or add them way earlier; they end up chewy on the outside and cold in the middle. Bleh.
If you want more veggies, toss in some broccoli florets at the same time as the pasta; not traditional, but so good.

What I’ve Monkeyed With (And What Flopped)

I tried a pesto Alfredo once (just stirred in a tablespoon of pesto)—was pretty tasty, though a little green looking for the kids’ taste.
Skip the spinach if it’s not your thing; or sub in frozen peas if you’re in hurry!
Tried it with gluten-free tortellini. It, um, disintegrated. Wouldn’t recommend.

Gear I Actually Use (Sub If Needed)

I mostly use a standard old 6-quart Crockpot that’s older than my dog. If you only have a smaller slow cooker, just halve the recipe. And in a pinch, I’ve literally used a Dutch oven in an oven set to 250F—wasn’t quite the same, but it worked out okay.

How I (Try To) Store This…

In my house, leftovers are a myth. But if you manage to squirrel some away, let it cool completely and store it in a lidded container; fridge for up to 2 days. Sometimes I think it actually tastes better then (maybe the sauce thickens up?), but good luck keeping any past the first night. Reheat in the microwave or over gentle heat on the stove. Oh, and if you want, freeze before you add tortellini and cheese—I’ve done it, comes out fine.

If You’re Serving, Here’s What I Love to Serve With It

Garlic bread is basically required at my table (sometimes I cheat and use this recipe). Oh, and a super simple salad if I’m feeling virtuous—or whatever green thing I find in the produce drawer, honestly. My cousin puts hot sauce on theirs (no judgement… though it’s not my thing).

Pro Tips I’ve Learned (The Hard Way)

Seriously, don’t dump tortellini in at the beginning. I did that once—total mush city. Add it only at the end.
Don’t be scared of a little separation in the sauce; if you keep stirring after adding cheese, it all evens out.
I once tried rushing the chicken by putting it on high—just got stringy. Patience pays off here.

FAQ: Answers to Questions I’ve Literally Been Asked

Can I use rotisserie chicken? Oh, for sure. Just shred it and add it with the tortellini instead of slow-cooking from raw. Cuts the cook time way down.
What’s the best jarred Alfredo? I’m honestly not picky—whatever’s on sale. Though, if you really want to splurge, Rao’s is good (a bit spendy though!).
Do I have to use a Crockpot? Nah. A heavy pot on the stovetop works—just simmer gently and watch so nothing sticks. Not exactly the “set and forget” strategy, but hey, you work with what you have!
Can I double this? If your slow cooker’s big enough, definitely. Just don’t crowd it or the chicken won’t cook right.

By the way, this is the recipe I send to friends when they ask “what’s that cheesy pasta thing you make?” more times than I can count. And if you’re itching for more slow cooking magic, this Budget Bytes roundup has saved my week more than once. Happy lazy cooking!

Chef Maggie